The hydroperoxide content provides information on the level of oxidation of a fat at a given time. This content results from the amount of hydroperoxides produced from fatty acids, for a given amount of fat, and degraded into secondary oxidation products.
The peroxide value corresponds to the measured amount of oxygen that is chemically bonded to a fat in the form of peroxides, particularly hydroperoxides.
The peroxide value (PV) can be expressed in milliequivalents of active oxygen per kg of fat, or in mmoles of active oxygen per kg of fat. It can also be used to calculate the hydroperoxide content in moles per kg of fat.
The determination of a peroxide value is based on the solubilization of fat in a solvent (isooctane/glacial acetic acid) and the addition of potassium iodine. The diiodine produced in such a way is titrated with a sodium thiosulfate solution.
with R-O-O-H a lipid hydroperoxide
Method adapted from the NF EN ISO 3960 standard ("peroxide value") and the AOCS Official Method Cd 8-53
Method adapted from the NF EN ISO 3960 standard ("peroxide value") and the AOCS Official Method Cd 8-53
Method adapted from the NF EN ISO 3960 standard ("peroxide value") and the AOCS Official Method Cd 8-53